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Cookbooker Challenge

Together, we cook the book!
Cookbooker is delighted to announce our newest challenge, The Essential New York Times Cookbook,by Amanda Hesser. This book explores the wonderful array of recipes the Times has contributed to food culture and the kitchens of the nation (and world) for the past 150 years. Curated, cooked and updated by Amanda Hesser, the more than 1000 recipes span the history of American cooking.

How does the challenge work?
Sign up for a free Cookbooker account (if you don't already have one) and start cooking from the book. Every review you contribute to Cookbooker contributes to the effort and qualifies you to win a prize. Two reviewers chosen at random will get a fine cookbook chosen from among this and previous challenges. Please review the rules and details.

The Essential New York Times Cookbook

Winner of the 2011 James Beard Foundation Award in General Cooking: All the best recipes from 150 years of distinguished food journalism-a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything.

Amanda Hesser, the well-known New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. - From Amazon.com.

The Essential New York Times Cookbook on Cookbooker »

Challenge Stats

Recent Reviews

Braised Ligurian Chicken reviewed by kaye16

I made a half-ish recipe with 8 chicken thighs. Easy and very good. Delicious sauce. read more »

Italian Roast Potatoes reviewed by kaye16

I cut my potatoes too small and they were very crispy at the end. But tasty. Next time I'll either cut them bigger or cook them a shorter time. I was worried about cooking garlic cloves so long, so stir them in about 2/3 of the way through. They were perfect. read more »

Heavenly Hots reviewed by pumpkinspice

Make them small so they are easier to flip as the batter is very thin. They are light and delicious. read more »

Monte's Ham reviewed by pumpkinspice

Great flavor. read more »

Broiled Lam Leg Chops on Eggplant Planks with Mint-Yogurt Sauce reviewed by kaye16

I had only five little chops, so made a halfish recipe for two. - The mint-yogurt sauce was a nice touch, but we thought it was too sweet even though I cut back the honey. Next time I'll skip that altogether, but maybe add a teeny bit of finely minced garlic. - The eggplant slices were oiled, S&Ped,... read more »

See all reviews »

Previous Challenges

The Olive and the Caper by Susanna Hoffman
Rick Bayless's Mexican Kitchen by Rick Bayless
The Food of Morocco by Paula Wolfert and Couscous and other Good Food from Morocco by Paula Wolfert
The Pie and Pastry Bible by Rose Levy Beranbaum
The Barefoot Contessa Cookbook by Ina Garten
Grilling recipes for summer
Smitten Kitchen (Food Blog) by Deb Perelman
The Moosewood Cookbook by Molly Katzen
The Zuni Cafe Cookbook by Judy Rodgers
High Flavor, Low Labor by J.M. Hirsch
Vij's: Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Daliwhal
Ad Hoc at Home by Thomas Keller
Peter Reinhart's Artisan Breads Everyday by Peter Reinhart

Recipes to Review

16: Vermouth Cassis - 1
18: Iced Cocoa - 1
18: Astoria Cocktail - 1
20: Moscow Mule - 1
21: Gin Rickey - 1
29: Honey-Orange Smoothie - 1
30: Rhubarb Bellini - 1
36: Cranberry Liqueur - 1
57: Egg and Olive Canapes - 1
69: Sophie Grigson's Parmesan Cake - 1
74: Pork-and-Toasted-Rice-Powder Spring Rolls - 1
112: Malaga Gazpacho - 1
113: Mulligatawney Soup - 1
122: Soupe de Poisson Jardiniere - 1
130: Jalapeno Corn-Bread Muffins - 1
133: Speedy Fish Stew with Orange & Fennel - 1
134: Moroccan Tomato Soup - 1
135: Pistou Soup - 1
149: Cauliflower Soup with Cremini Mushrooms and Walnut Oil - 1
163: Red Lentil Soup with Lemon - 1
171: Salade a la Romaine - 1
181: Alice Water's Baked Goat Cheese with Salad - 1
188: Chopped Salad with Lemon Zest Vinaigrette - 1
194: Cabbage Salad with Toasted Coriander and Cumin Mayonnaise - 1
225: Cucumbers in Cream - 1
227: Zucchini and Vermouth - 3
231: Haricots Verts with Balsamic Vinaigrette - 1
238: Carmelized Endive - 1
248: Escarole with Pan-Roasted Garlic and Lemon - 1
249: Sherried Mushrooms - 1
251: Rachel's Green Beans with Dill - 1
258: Asparagus Mimosa - 1
259: Asparagus with Miso Butter - 1
259: Sugar Snap Peas with Horseradish - 1
260: String Beans with Ginger and Garlic - 2
261: Wilted Swiss Chard with Pickled Red Onion - 1
278: Four-Bean Salad - 1
284: Madame Larachine's Potato Gratin - 1
288: Mediterranean Lentil Salad with Lemon-Thyme Vinaigrette - 2
294: Fresh Corn Griddle Cakes with Paremesan and Chives - 1
300: Italian Roast Potatoes - 1
301: Light Potato Salad - 1
302: Crispy Tofu with Shiitakes and Chorizo - 1
310: Fettuccini Alla Romana - 1
317: Pasta with Vodka - 1
318: Ed Giobbi's Sweet Red Pepper Sauce for Pasta - 2
319: Jean Yves Legarve's Spaghetti with Lemon and Asparagus Sauce - 1
322: Hot Penne with Chilled Tomato Sauce and Charred Tuna - 1
323: Catalan Vegetable Paella - 1
331: Trenette, Fagiolini e Patate al Pesto (Pasta, Green Beans and Potatoes with Pesto) - 1
335: Fettucini with Preserved Lemon and Roasted Garlic - 1
335: Fettuccine with Preserved Lemon and Roasted Garlic - 1
339: Basmati Rice with Coconut Milk and Ginger - 1
341: Pasta with Yogurt and Caramelized Onions, from Kassos - 2
343: Pasta with Fast Sausage Ragu - 2
367: Open-Faced Tomato Sandwich - 1
369: Chez Panisse Calzone - 1
370: Calzone (or Pizza) Dough - 1
371: Mark Bittman's Pizza Dough - 1
395: Mrs. Reardy's Shrimp and Artichoke Casserole - 1
409: Sea Scallops with Sweet Red Peppers and Zucchini - 1
413: Salmon Cakes with Yogurt Chipotle Sauce - 1
413: Nina Simonds's Broiled Halibut with Miso Glaze - 1
415: Gently Cooked Salmon with Mashed Potatoes - 1
418: The Minimalist's Gravlax - 1
420: Fresh Salmon and Lime Cakes - 1
424: Grilled Moroccan Sardines - 1
430: Roast Salmon with Herb Vinaigrette - 1
444: Fish Tacos - 1
452: A Moley (Curried Turkey Hash) - 1
468: Rhubarb-Soy-Marinated Duck with Rhubarb-Ginger Compote - 1
471: Bademiya's Justly Famous Bombay Chile-and-Cilantro Chicken - 1
478: Elizabeth Frink's Roast Lemon Chicken - 1
480: Chicken Roasted with Sour Cream, Lemon Juice and Mango Chutney - 1
480: Chicken Roasted with Sour Cream, Lemon Juice and Mango Chutney - 2
482: Moroccan Chicken Smothered in Olives - 1
486: Rabbit in Mustard Sauce - 1
491: Braised Ligurian Chicken - 2
493: Buttermilk Roast Chicken - 2
494: Spicy, Garlicky Cashew Chicken - 5
515: Carbonnades A La Flamande (Flemish Beef and Onion Stew) - 1
524: Meat and Spinach Loaf - 1
526: High-Temperature Roast Lamb - 1
548: Monte's Ham - 0
548: Monte's Ham - 0
548: Monte's Ham - 1
549: Broiled Lam Leg Chops on Eggplant Planks with Mint-Yogurt Sauce - 1
552: Marinated Flank Steak with Asian Slaw - 1
562: Coda alla Vaccinara (Braised Oxtail) - 1
607: Rhubarb-Ginger Compote - 2
631: Dorothy Jewiss's Coffee Cake - 1
634: Heavenly Hots - 1
636: Lidia Bastianich's Swiss Chard and Scallion Frittata - 1
642: Amazing Overnight Waffles - 2
643: Mississippi Pancakes - 1
645: Buttery Polenta with Parmesan and Olive-Oil-Fried Eggs - 1
655: Banana Tea Bread - 2
661: An Incredible Date Nut Bread - 0
670: No-Knead Bread - 2
688: Sand Tarts (Pecan Sandies) - 0
690: Lemon Bars - 0
695: Pepper-Cumin Cookies - 1
708: swedish ginger cookies - 1
747: Cecily Brownstone's Chiffon Roll - 0
753: Teddie's Apple Cake - 2
763: Purple Plum Torte - 1
776: Cranberry Upside Down Cake - 0
779: Amazon Cake (Cocoa Cake) - 1
805: Peach Salad - 1
813: David Eyre's Pancake - 1
814: Chocolate Rum Mousse - 1
840: Panna Cotta - 1
846: Coconut Rice Pudding with Lime Syrup - 1
862: Straight-Up Rhubarb Pie - 1
864: Rhubarb Orange - 1
867: Sugared Puffs - 1